Sesame Soy Grilled Eggplant

Start to Finish: 40 minutes

Servings: 4



  1. 1 large eggplant, cut into 1/2 inch slices
  2. 2 tbsp. coconut aminos
  3. 2 tbsp. rice white vinegar
  4. 1 1/2 tbsp. SunButter
  5. 1 tbsp. white miso
  6. 1 tbsp. sambal
  7. 1 tsp sesame seeds
  8. handful of fresh green onion, finely chopped
  9. Garnish with: sesame seed (or other seeds), fresh basil, mint and cilantro



Preheat your oven to 400F and line 2 baking sheets with parchment paper.  Lightly grease each piece of parchment with some olive oil and then set aside.

Cut the eggplant and use a clean, dry cloth to lightly dab each eggplant to remove any excess water.  Place onto parchment and bake the eggplant for 15 minutes on each side.

Into a medium-sized bowl prepare your sesame soy sauce, stir till well combined.

After 15 minutes of cooking, flip your eggplant and using a brush generously brush sauce onto each piece.  Place back into the oven for 15 more minutes.

Before serving, give the other side of the eggplant a brush with the sauce, place back into the oven for 1 minute before platting with fresh sesame seeds and herbs.

Serves well with more vegetables and fluffy steamed rice.

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